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Chef's Tip
The pudding will appear quite liquid when first removed from the oven but will continue to set as it cools. For the smoothest texture, pour the hot milk mixture very slowly into the cornmeal while whisking constantly to prevent lumps from forming.
Instructions
- Preheat oven to 300°F. Butter a 2-quart baking dish.
- In a saucepan, warm 3 cups of milk until just below simmering.
- In a bowl, whisk together the cornmeal and remaining 1 cup of cold milk until smooth.
- Slowly whisk the cornmeal mixture into the hot milk. Cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes.
- Remove from heat and stir in molasses, brown sugar, butter, eggs, vanilla, cinnamon, ginger, nutmeg, and salt until well combined.
- Pour mixture into the prepared baking dish. Bake for 2 hours, stirring after the first hour to incorporate the skin that forms on top.
- Meanwhile, in a small saucepan, combine raisins and apple cider. Bring to a simmer, then remove from heat and let steep for at least 30 minutes.
- For candied pecans: In a nonstick skillet, toast pecans over medium heat for 2 minutes. Add sugar and stir constantly until sugar melts and coats pecans, about 3 minutes. Transfer to parchment paper to cool, then roughly chop.
- Whip heavy cream with powdered sugar until soft peaks form.
- To serve: Spoon warm pudding into bowls. Top with a scoop of pumpkin ice cream, a dollop of whipped cream, drained cider-soaked raisins, candied pecans, and a drizzle of caramel sauce.
Plating
Spoon the warm pudding into a wide, shallow bowl. Place a scoop of pumpkin ice cream on top, slightly off-center. Add a generous dollop of whipped cream next to the ice cream. Sprinkle the candied pecans and drained cider-soaked raisins around the pudding. Finish with a drizzle of caramel sauce over the entire dessert in a decorative pattern.
Storage & Reheating
The baked Indian pudding can be refrigerated for up to 4 days. Reheat individual portions in the microwave until warm, about 1-2 minutes. The candied pecans can be stored in an airtight container at room temperature for up to 1 week. Store whipped cream and ice cream separately in the freezer according to packaging instructions.
About This Recipe
This Indian Pudding draws inspiration from the traditional New England dessert served at The Student Prince restaurant. The home version celebrates this colonial-era dish that dates back to early American settlers adapting English puddings with native ingredients like cornmeal. The warm spices, molasses, and long, slow baking create a dessert with deep, complex flavors that honor its historical roots.